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Effect of cation exchange resin treatment and addition on sugar as anti-caking agent on retention of nutritional and sensory quality of lemon juice powder during storage
Lemon juices clarified with enzymatic treatment with and without cation exchange resin treatment were concentrated to 60(o) Brix in a vacuum evaporator and converted into powders by foam mat drying technique. Powders obtained from cation exchange resin treated juice were better in quality with respe...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551153/ https://ncbi.nlm.nih.gov/pubmed/23572750 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0183-1 |
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